Job Description Job Title: Sous Chef Reports to: Head Chef Hours of work: 37.5 Hours per week not including breaks Key Responsibilities: To support the Head Chef in all aspects of feed preparation and service, with emphasis on, but not limited to, the following: To lead a shift and supervising staff in the preparation and service of food to Fellows, guests and students and staff, achieving the highest possible standards of service at all times. To ensure that the kitchen is operated in the most economical way in terms of staff resource, energy usage and minimising food production costs. To adhere to standards of operation as directed by Food Safety and Health and Safety Legislation. To compile and submit food orders in conjunction with the Head Chef ensuring adequate rotation of stock at all times. To assist the Head Chef with the planning and development of cyclic menus for all areas of food service. To monitor equipment (CCTV, fire and intruder alarms) that provides To continually develop signature dishes for function catering. To encourage the use of fresh produce at all times. To ensure that dishes are produced to the agreed standard recipe. To aim to exceed customer satisfaction in all areas of foo...